I really appreciate that most of your recipes are affordable! My grocery budget is getting tighter and tighter. I can make this for just a few dollars! Thank you!!
The finished product looks a lot like the instant ramen stir fried noodle packs I get from the asian grocery store. Most of those come in a spicy tomato based sauce too... and I'm sure this one is a heck of a lot healthier and cheaper. And, yeah, you're right... I can see quite a few recipes coming out of my mind...
I have no words. Tried the recipe and can't stop thinking about this pasta dish since. Will be making this again and again. Plus once more every time I have leftover tomato soup (broth-based). Simply amazing. Why didn't I know of this before!? Thank you Chef John for bringing such joy to my belly.
Hey Chef John, Ive been a fan for years and this video is no exception. I noticed that you spend a little time in each video to thoughtfully plate your food and I am now finally at the point of my life where I start to care about that sort of thing. Could you do a video about plating at some point? SImple things the home cook to make their food look better than a pile on a plate. I would love that. Thanks again.
It's mostly very self explanatory, believe it or not. Let the star of the dish be the star, by placing it on top. Sauce type stuff usually at the bottom, unless it's like a very light pan sauce/roasting liquid. Never combine liquids and stuff that should stay crispy. Keep colors in mind. A plate in only one color (let's say soup) needs spots of other colors like herbs, a bit of oil, croutons or similar. Don't do huge portions, a crowded plate looks bad. Keep in mind the experience of the person eating. Don't put something on the plate that can't be eaten, that's where decorations end... Very common things that you adhere to with anything else in life. Like dressing up or arranging furniture. But of course a video is always a nice addition
@@rebel4466 Well since you seem to have some knowledge on this, maybe you should start a food channel oooo, maybe change the username though to something more food related
That's a really great idea, Arnold. I'd absolutely be up for watching such a video from Chef John. He could even make it easy on himself and just use a lot of footage from his previous videos, and do a voice-over explaining how and why he's plating certain each type of dish the way he's doing it. Arnold, yours is one of the best suggestions I've ever seen on here.
@@rebel4466 Well described, so thanks for that. However, it would be nice to have some visual examples to go along with the explanations. Besides, it's another opportunity to listen to that unique Chef John roller coaster cadence in the way he speaks.
I've seen so many attempts at this dish on TH-cam, and none of them come even close to how gorgeous this one looks. THIS is the recipe I'll be following.
This reminds me of the dark ages before the microwave for reheating leftovers. My mother used to reheat homemade spaghetti in a frying pan and it would still be succulent but somewhat crispy (her sauce had onions, peppers and ground beef as well). I had forgotten all about that until seeing this video. Definitely gonna try this out!
Same! My mom would just throw the leftover spaghetti that was already sauced in a pan with chili flake. She'd deglaze it with water a few times while it heated up and then plate it with a snowstorm of green can parm - yum :)
You've just reminded me of my mum doing the same. Great big frying pan and she'd fry the left over cold spaghetti until crispy and then add loads of beaten egg. Came out like a giant spaghetti omelette. Crispy, eggy and out of this world.
That is a very good point! I used to do this myself, back in the day as a teenager. Why throw out leftover pasta when you can fry it up the next day for a crispy savory lunch? That said, I can’t wait to try Chef John’s recipe. 🔥🍅🍝
Thank you for this recipe! I'm Celiac, and gluten-free spaghetti is especially sad amongst all pasta varieties (too much starch, not enough adhesive ingredients), but this recipe works brilliantly and helps keeps the spaghetti from breaking into billion sad, sad little bits and cooking into gloop -- why didn't I think of *braising* it myself? Fantastic. Made this with some banana peppers thrown in that needed using up, and it was absolutely sublime (licked the plate clean and had a good, smug, full-bellied nap; no regrets).
Have you tried pasta made from einkorn? I saw a video from Italy where they said it had a different variant of gluten that they said did not cause people trouble. I don't know that it is true (Italians are always talking about how their milk and wheat and oil and water are miraculous), but it is worth exploring.
Hello Chef John, I just stopped by to tell you I used your 3 minute "lox" recipe for the first time yesterday, after finding a nice little piece of salmon on sale at the grocery for $9/lb. Being old and retired I've had to give up a lot of special delights over the past year when everything I have to buy went up 50%. No money left for extras. It was a real treat to have cream cheese and lox on sesame Italian toast this morning! Thank you from a poor person!!! Between you and Chain Baker, I can afford to have some good food again. Mayonnaise is next on my list.
Chef John, THANK YOU! I cooked in several nice restaurants when I was younger (20+ years ago now), have watched your videos for several years now and while I've made a few of your recipes, more than anything I've watched your content for entertainment and, more importantly, INSPIRATION. I've taken many many elements from things you've done and made wonderful creations all of my own from them. Truly sir, thank you. I really enjoy watching your videos
Immediately placed into my Saved Recipes folder. I'm making it this week 100%. And I'm gonna serve it with 2-3 chunks of buffalo mozz on top, and basil leaves.
This is one of the best meals I have ever eaten. I love chef John's creations and have made quite a few but this one was fantastic. Thank you for sharing this recipe and I hope everyone will give it a try.
I made this recipe a million times since this video aired. My kids love it, I love it. I made it like you showed and I also made adaptations with different flavors (i.e., tamari/satay). I love that it's one pot. This is by far my fav of your recipes for taste alone, and the best on the whole internet. It's like the risotto of pasta.
I had all the ingredients on-hand to make this pasta already, so I made it for dinner tonight! That was convenient. Anyway, I barely even measured or timed anything while cooking, and it turned out absolutely delicious. Next time I make this-and there will definitely be a next time-I am going to be less timid on the steps where you caramelize the noodles.
@@wasdwazd: Yeah, different strokes for different folks. Personally, I had to stop watching after ~30 seconds, because I find his speaking style so annoying. (Why talk like that?!) Maybe I'll watch it later with subtitles. Nothing against him or the folks who like it; it's just not for me.
@@wasdwazd His stressing is very unnatural, or at least for a normal English speaker. It might be the case that he comes from a foreign culture, which might give him some kind of "accent". Actually, his pronunciation seems normal (it's just the stressing that is wrong), so he might just be weird.
What I like adding to this is grating village halloumi on top and a squeeze of lemon juice. The saltiness of the halloumi and zing from the lemon really balances well with the heat of the chili and savouriness of the tomato.
I cooked this tonight, because I couldn’t wait to try it. It was a really new sort of taste, which made cooking it extra rewarding. Also, the dish is very relaxing to cook as there is plenty of time to reduce all the passata. Delicious!
Chef john may not be number 1 in views, but the fact that the best of the best on youtube all declare him as the OG who makes the tastiest stuff, hell that's real clout.
I already know how to make this dish quite fluently. But I watched this video all the way through anyway, just for the joy of watching Chef John and listening to his voice.
Really? Just like this without knowing the recipe? Even with the 1:1 tomato sauce to water ratio and excessive red peppers? Or did you just fry the spaghetti, then boil it, then put the sauce on it?
@@danielblack5196 I did the pasta sauce and water, not the red pepper flakes. But I’m going to try that. Just heating up spaghetti in a frying pan is okay, but when you allow the pasta to absorb the sauce while it’s cooking it blows the other away.
I tried your way, even if I had the wrong kind of tomatoes and a way smaller pan, it came out wonderful. Been following your channel for over 5 years. I'm a big fan
Looks like a real flavor bomb. My wife will likely steer clear because of the pepper flakes so I’ll make it for myself and add some shrimp to make a sort of fra diavolo. Mouth is watering just thinking about it. Great recipe and demo……”as always”
just wanted to say thanks for making cooking fun. I first found you by searching for apple rose tarts or something like that not exactly sure what the name of them are called. I watched several videos on the topic, but when I watched yours I was hooked.. I just love the way your humor makes cooking fun and ends up very delicious. Not to mention if you don't get it right you won't go to jail for it. lol. I've since tried several of your dishes and was never disapointed in the taste and flavor. So thank you from someone who doesn't like to cook for makeing cooking look like fun and egar to try new things.
Hey Chef John! Thank you for the video and recipe! I made this last night and it was AMAZING!!! I used Rao's spaghetti, a can of Aldi's crushed tomatoes, 5 cloves of garlic from the freezer, a tablespoon of garlic-pepper salt and less pepper flakes. I've not had such good spaghetti anywhere. I recommend this spaghetti recipe to everyone who loves spicy pasta. Of course, using your recipe is a must! It's easy and delicious! Thank you again! 😊💖🙏
I made this using whole grain spaghetti, green peppers, sweet onions, and sliced beef. It turned out really good, it browned all the way through. I don't know if the browning was due to the whole grain pasta or the sugar from the onions. There were crunchy/burned bits from the bottom of the pan. I took a little bit of it and used it as an omelet filling. I liked it so much, I bought a square frying pan with higher sides to keep from making such a mess. I took ground beef/andouille sausage, peppers/onions/garlic/tomatoes, cooked it and then put that into a blender, and then used that as the cooking liquid. It takes a long time to cook, but is well worth it.
Well this is definitely a new one. My family tells me I have become a much better cook since NDE watching chef John. 👍 I appreciate that most of these recipes are very reasonably priced. ❤️ u maaaan!
This dish was invented in my hometown of Bari, in Puglia. Check it out! We have many otehr flavorful cuisine like orecchiete con cime di rapa, polpo con la cipollo and many more
Wow, that spaghetti looks AMAZING. I'm going to try this technique with rice noodles the next time I make General Tso's chicken. I've always wondered how people get crunchy noodles!
I made this for dinner last night and it's now my favorite spaghetti dish. This recipe smells so great when simmering on the stove. The combination of the chilli flakes and sauce are delicious. Thank you Chef John for yet another great recipe 🍝😊
I was just thinking about what to make for dinner tonight but I still need to go to the store. Good thing I have all these ingredients! Assassin Pasta tonight and grocery shopping tomorrow! 😊
I am so excited to try this! Never even imagined cooking pasta like this! Thank you for being such an incredible culinary teacher through the interwebs! 💜💜💜💜💜
Used to make this as a very dry side dish at Villa Giula in Park Slope Brooklyn NY USA. We used pre cooked pasta to save time for the customer. This version starting with dry pasta is outstanding and carries much more flavor forward. Adding a few anchovies to the oil/redpepper stage will elevate your dish. For the gluten-free crowd: Don't use this on GF noodles (not pasta by a long shot). The noodles (not pasta) cannot handle the number of flips as you concentrate and 'char' the sauce. By the time the noodles (not pasta) are cooked....they have been split and broken into a stage just above paste (also not pasta). If using real semolina pasta, be sure to add a healthy sprinkle of Parmesan and minced parsley just before serving. For making this into a main, toss with pan-fried chicken or shrimps and serve with a spring greens salad with cucumber, roasted red peppers, and artichoke hearts under a glaze of olive oil and balsamic vinegar. UPDATE: For the gluten free crowd....you CAN use this technique with Barilla GF Penne. The penne is thicker and already in small pieces so you can't break it during the flipping stage. The penne is nice cuz you get the outside char, but some sweet sauce still hides inside.
I choose to believe the real story behind this is that the infamous assassin Alfredo was under suspicion for a recent killing and had to take to the hills in such a hurry that he could only throw some pasta and a frying pan into his knapsack. On the way to the safety of the mountains, he stole some tomatoes and peppers for sustenance. After a few days of crunching on dry pasta and slurping raw tomatoes, he risked making a low, discreet fire. Delirious with hunger and not wishing to squander the water in his waterskin, he mashed tomatoes in the pan and tossed in the pasta, counting on the water from the tomatoes to eventually cook the pasta somewhat. As the water evaporated, he added another tomato, then another, then a pepper by accident, and nodded off. His nose alerted him that the food was burning, so he stirred it and tasted it, and noticed that the pasta was softened a bit. After another tomato and a stir, he once again fell asleep. When he awoke, his fire was out and his food was a cold and chewy mass, but it was the last of his food and this was camp, so he ate it. To his suprise, the burned sugar from the tomatoes had wonderfully carmelized as the fire died out and miraculously achieved a deep golden black color. It was so borderline acceptable that he survived, albeit a bit shaken by the experience, despite his history of coolly dispatching humans for money. Considering himself to have pushed his luck one too many times, upon rejoining society, he repented and became a man of peace, explored the culinary arts, and shared life-giving food instead of dealing death. He eventually made a video explaining the recipe named after his former identity to unsuspecting suburbanites with a disappointingly innocuous cover story, so that they would never know that the fancy name belied an origin in a camp cooking accident, nor the truth of his violent past.
Absolutely BAD ASS! I thought, I had made it all, I was wrong. Now, the only thing, the only alteration I’d make to this is Anchovies. I believe, it would absolutely kick this over the top and? This made the list for dinner this week…
I made a modified version of this with Penne and WOW is it one of the best pasta's I've ever had. Easy to make, simple ingredients, strong flavor, absolutely making this again!
Whether the story behind the name is true or not, reminded me of my father. He was off the boat Sicilian and while teaching me to cook this or that dish he would always warn me not to put too much of a given ingredient by saying "you don't want to kill'em". So I could easily picture an Italian guy saying that 😂
That's not how it got its name!! It's named assassins pasta because you have to wait like an assassin until the pasta is just right before turning it over, too long and its burnt, too quick and you get no 'charred' bits
vincenzo is a charlatan, chef john is 100 times the chef/cook that vincenzo is. Chef john is about good food, good times, vicenzo is about being a pretentious cuck.
Chef John, ive watched your recipes for probably more than 6 years. But watching this i Wonder If anyone ever told you, your voice is so soothing and clear, did you ever read audiobooks? Has anyone ever asked you this before? I cant be the First one.. and i need to try this recipe
I have never heard of this recipe but can not wait to try it!! I am not a sauce person so this without the extra sauce will be perfect - love a new recipe from Chef John!
Having had the joy of living in ITALY for two years... Your remark about Soaks and Sandals really hit the FUNNY BONE... It's not just a male thing over there... Although the ladies go for a little lace or bright colors on theirs... It's been almost 28 years when I lived there almost forgot about this version of Spaghetti. My Husbands Favorite was SPAGHETTI VONGOLI.. or Spaghetti with Mussels and Garlic.. DAMN I miss those days.. The people as Warm and Friendly as the climet and the food... Well FROM THIS recipe... You've Nailed it. THANKS
Chef john, ill admit, ive been a strict critic of your content over the years, being a restaurant chef, with whatever ego or machismo goes along with that. ill admit as much. But you really took alla assassina to its peak on this. I watced michelin starred grandmasta chefs attempting and burning the shit out of this dish, and youre the only one ive seen who understands the science behind the black. I think, honestly, you should open an alla assassina cart. Youd make millions.
I made it immediatly since I had some leftover pizza sauce. The caramalized bits of tomato sauce turned out great. I did not have parsley, but topped it with some lemon zest to bring some freshness. I would definitely recommend this recipe!
Great recipe , indeed a unique pasta dish. I will try this very soon. I am a very newcomer to cooking after a lifetime of enjoying other people's food creations. Actually I discovered that I love cooking, it is more than food, it is a way of relaxing and having the satisfaction of doing something personal for the people I care about. I am not sure that they enjoy it as much as I do making it... The chef has a perfect delivery (reminds me of Groucho Marx) including the settle but "killer" sense of humor "peppered" with touches of sarcasm and irony. So indeed, I "enjoy" the whole ... enchilada. Thanks.
I already got to know this from Adam Raguseas recipe a couple months ago and have been making this pretty much once a week since then, it's my wife's birthday today and when I asked her what she wanted out of every possible meal she said "The fried spaghetti!", it really _is_ that good. Amazing what you can do with basically nothing but pasta and tomatoes, just done a bit differently.
My great great grandmother's neighbor or friend who was Italian called this pasta " spaghetti". They all loved this pasta he would make. When my grandma was young she would call it what he called it and did not know it was a slur. BTW He would make pork chops in the same sauce also which would also require the char to be complete.
Ive made this dish for family and friends a few times. Always a hit. Started doing this technique with Mac n cheese too. Really good *some people asked me how to do it with Mac n cheese… so here ya go Toast the Mac in butter and keep basting it with water or stock of your choice. Once burnt and cooked ad a bit more water and butter and choice of cheeses and other ingredients . Season to taste. I like to use a mushroom broth, ad fried mushrooms, but of onion bit of garlic. Cheeses are aged cheddar, mozzarella and parm. Damn good with a seafood broth and some garlic shrimp too.
Exactly. I’m surprised it’s even possible. As I’m looking for vegetarian dishes to serve vegetabales… I mean friends who don’t eat meats… I’ll certainly try this dish!
As usual, Chef John you're killin' us again with this must-try dish. I cook long pasta in an oval shape Dutch oven which allows for more starch and less water than using a tall stock pot. I cook Pasta Aglio e Olio that way and will definitely try assassin's spaghetti the same way, only with bucatini.
Finally a new (for me) take on pasta preparation. It's awesome you can have a dry dish with full sauce flavor infused in it. It reminds me of the risotto technique. I am just worried about overcooking it. When you said, after several additions of the broth, that you aim for al dente, I was thinking that the pasta must be overdone by that point. Even explaining this technique takes twice as long as boiling in water. I guess you want a high quality dry pasta, which takes longer to cook in general (according to some). Thank you for a new door opened, chef John!
This recipe is incredible. Thank you Chef John. Simple to make and such incredible and complex flavors from just 4 basic ingredients. It is truly addictive! I have become a Spaghetti All'Assassina junkie.
everyone I know puts ketchup on hotdogs. I hate mustard so there is not much else I can put on it besides cheese unless I have some kind of meat sauce to put on it.
Chef John out there killing it.
ha
ha
underrated comment
😏
Well said.
I really appreciate that most of your recipes are affordable! My grocery budget is getting tighter and tighter. I can make this for just a few dollars! Thank you!!
same
What I like about this recipe is that it makes you think about pasta in a different way.
THIS.
i always thought about pasta as a friend...but now, i see it as a lover
Exactly
I immediately thought: It's risotto, only different.
The finished product looks a lot like the instant ramen stir fried noodle packs I get from the asian grocery store. Most of those come in a spicy tomato based sauce too... and I'm sure this one is a heck of a lot healthier and cheaper.
And, yeah, you're right... I can see quite a few recipes coming out of my mind...
I have no words. Tried the recipe and can't stop thinking about this pasta dish since. Will be making this again and again. Plus once more every time I have leftover tomato soup (broth-based). Simply amazing. Why didn't I know of this before!? Thank you Chef John for bringing such joy to my belly.
Hey Chef John, Ive been a fan for years and this video is no exception. I noticed that you spend a little time in each video to thoughtfully plate your food and I am now finally at the point of my life where I start to care about that sort of thing. Could you do a video about plating at some point? SImple things the home cook to make their food look better than a pile on a plate. I would love that. Thanks again.
Great idea! I would appreciate this too!
It's mostly very self explanatory, believe it or not. Let the star of the dish be the star, by placing it on top. Sauce type stuff usually at the bottom, unless it's like a very light pan sauce/roasting liquid. Never combine liquids and stuff that should stay crispy. Keep colors in mind. A plate in only one color (let's say soup) needs spots of other colors like herbs, a bit of oil, croutons or similar. Don't do huge portions, a crowded plate looks bad. Keep in mind the experience of the person eating. Don't put something on the plate that can't be eaten, that's where decorations end... Very common things that you adhere to with anything else in life. Like dressing up or arranging furniture. But of course a video is always a nice addition
@@rebel4466 Well since you seem to have some knowledge on this, maybe you should start a food channel oooo, maybe change the username though to something more food related
That's a really great idea, Arnold. I'd absolutely be up for watching such a video from Chef John. He could even make it easy on himself and just use a lot of footage from his previous videos, and do a voice-over explaining how and why he's plating certain each type of dish the way he's doing it. Arnold, yours is one of the best suggestions I've ever seen on here.
@@rebel4466 Well described, so thanks for that. However, it would be nice to have some visual examples to go along with the explanations. Besides, it's another opportunity to listen to that unique Chef John roller coaster cadence in the way he speaks.
I've seen so many attempts at this dish on TH-cam, and none of them come even close to how gorgeous this one looks.
THIS is the recipe I'll be following.
Just what I was thinking. Found this recipe elsewhere about 7 months ago and promptly got addicted. This version looks much more sane.
@@jamessheridan4306 all of his recipes are
I only trust 1 -3 TH-cam cooks but of course chef John is one of them.
That's usually what happens
@@jamessheridan4306 AR’s version, by any chance? If so, that inspired me as well and now I’ve made this dish a go-to….prob made it 8 times now.
This reminds me of the dark ages before the microwave for reheating leftovers. My mother used to reheat homemade spaghetti in a frying pan and it would still be succulent but somewhat crispy (her sauce had onions, peppers and ground beef as well). I had forgotten all about that until seeing this video. Definitely gonna try this out!
Same! My mom would just throw the leftover spaghetti that was already sauced in a pan with chili flake. She'd deglaze it with water a few times while it heated up and then plate it with a snowstorm of green can parm - yum :)
You've just reminded me of my mum doing the same. Great big frying pan and she'd fry the left over cold spaghetti until crispy and then add loads of beaten egg. Came out like a giant spaghetti omelette. Crispy, eggy and out of this world.
That is a very good point! I used to do this myself, back in the day as a teenager. Why throw out leftover pasta when you can fry it up the next day for a crispy savory lunch?
That said, I can’t wait to try Chef John’s recipe. 🔥🍅🍝
@@rondinocco5416 oh man,green can Parm as you call it is chemical and smells like vomit.
I warm up leftovers in a skillet. So much better than a microwave.
Thank you for this recipe! I'm Celiac, and gluten-free spaghetti is especially sad amongst all pasta varieties (too much starch, not enough adhesive ingredients), but this recipe works brilliantly and helps keeps the spaghetti from breaking into billion sad, sad little bits and cooking into gloop -- why didn't I think of *braising* it myself? Fantastic. Made this with some banana peppers thrown in that needed using up, and it was absolutely sublime (licked the plate clean and had a good, smug, full-bellied nap; no regrets).
Thank you for this idea. Who would have known?
Have you tried pasta made from einkorn? I saw a video from Italy where they said it had a different variant of gluten that they said did not cause people trouble. I don't know that it is true (Italians are always talking about how their milk and wheat and oil and water are miraculous), but it is worth exploring.
Hello Chef John, I just stopped by to tell you I used your 3 minute "lox" recipe for the first time yesterday, after finding a nice little piece of salmon on sale at the grocery for $9/lb. Being old and retired I've had to give up a lot of special delights over the past year when everything I have to buy went up 50%. No money left for extras. It was a real treat to have cream cheese and lox on sesame Italian toast this morning! Thank you from a poor person!!! Between you and Chain Baker, I can afford to have some good food again. Mayonnaise is next on my list.
I was told that an act would curb inflation....it accelerated it.
@@Scudzzorz15 That joke can't be gone soon enough.
@@Scudzzorz15no it didn’t
Chef John, THANK YOU! I cooked in several nice restaurants when I was younger (20+ years ago now), have watched your videos for several years now and while I've made a few of your recipes, more than anything I've watched your content for entertainment and, more importantly, INSPIRATION. I've taken many many elements from things you've done and made wonderful creations all of my own from them.
Truly sir, thank you. I really enjoy watching your videos
Immediately placed into my Saved Recipes folder. I'm making it this week 100%. And I'm gonna serve it with 2-3 chunks of buffalo mozz on top, and basil leaves.
I’m thinking I’d like to add a little pancetta too. And maybe serve with some burrata cheese. 😋
Dang you both got me think about this in a different way!
No one asked, cool story bro
You must be a real amazing person to milk a buffalo.
@@Midwesterner Buffalo milk comes from buffalo, so I don't get what you're saying.
I never knew you could cook spaghetti this way, I tried it out for my family and everyone loved it.
The perfect low cost mega flavour dish which is so simple to make, especially in this cost of living crisis!
This is one of the best meals I have ever eaten. I love chef John's creations and have made quite a few but this one was fantastic. Thank you for sharing this recipe and I hope everyone will give it a try.
If you put it in 0.5x speed, chef john sounds like he ate some shrooms.
Yeah
Ok
Lol. Ooblygitorry. Lmao
Too funny. Genius
Lmaoooo
This is one of my favorite spaghetti dishes. The texture of the noodles is dramatically different from any other baked or boiled pasta.
I made this recipe a million times since this video aired. My kids love it, I love it. I made it like you showed and I also made adaptations with different flavors (i.e., tamari/satay). I love that it's one pot.
This is by far my fav of your recipes for taste alone, and the best on the whole internet. It's like the risotto of pasta.
I had all the ingredients on-hand to make this pasta already, so I made it for dinner tonight! That was convenient. Anyway, I barely even measured or timed anything while cooking, and it turned out absolutely delicious. Next time I make this-and there will definitely be a next time-I am going to be less timid on the steps where you caramelize the noodles.
Listening to Chef John is always such a joy.
listening to Chef John makes my head hurt. The inflection he speaks with is so bizarre and to my ears just sounds wrong
@@wasdwazd: Yeah, different strokes for different folks. Personally, I had to stop watching after ~30 seconds, because I find his speaking style so annoying. (Why talk like that?!) Maybe I'll watch it later with subtitles.
Nothing against him or the folks who like it; it's just not for me.
@@wasdwazd It's like listening to a sonic rollercoaster that keeps going up and down sudden bumps in the track lmao
@@wasdwazd sounds like too much auto fade used in audio editing. It makes my ears itch a little bit
@@wasdwazd His stressing is very unnatural, or at least for a normal English speaker. It might be the case that he comes from a foreign culture, which might give him some kind of "accent". Actually, his pronunciation seems normal (it's just the stressing that is wrong), so he might just be weird.
What I like adding to this is grating village halloumi on top and a squeeze of lemon juice. The saltiness of the halloumi and zing from the lemon really balances well with the heat of the chili and savouriness of the tomato.
Few things excite me more than seeing a new Chef John recipe all the ingredients for which I have on hand ready to go.
I don't know if any recipe on TH-cam has ever got me salivating as much as this one!
I cooked this tonight, because I couldn’t wait to try it. It was a really new sort of taste, which made cooking it extra rewarding. Also, the dish is very relaxing to cook as there is plenty of time to reduce all the passata. Delicious!
Me watching Chef John after like 3 years, man hasn't changed one bit. Love it.
My Spanish and Italian grandma would have loved this. Add in some shrimp and wine and it would be perfect! Bravo!
Italian people will say it's not authentic unless it has their grandma's mustache hair in it
@@nuckingfuts4721 [pounds desk laughing]
@@nuckingfuts4721 😂😂
Chef john may not be number 1 in views, but the fact that the best of the best on youtube all declare him as the OG who makes the tastiest stuff, hell that's real clout.
Just made this and my husband and son loved it and ate it all!!! Thanks Chef John!!
Had subbed you since making sandwich in hotel room, and still learning new tricks. Youre more of kitchen savior than assassin
I’ve made this before and it’s amazing. So much flavor for such a relatively simple dish. Highly recommend.
I already know how to make this dish quite fluently.
But I watched this video all the way through anyway, just for the joy of watching Chef John and listening to his voice.
I’ve been making this for years, I just called it “fried spaghetti”. It’s delicious 😋
Thats why your name is Lisa and you don't know how to cook.
Really? Just like this without knowing the recipe? Even with the 1:1 tomato sauce to water ratio and excessive red peppers? Or did you just fry the spaghetti, then boil it, then put the sauce on it?
@@danielblack5196 I did the pasta sauce and water, not the red pepper flakes. But I’m going to try that. Just heating up spaghetti in a frying pan is okay, but when you allow the pasta to absorb the sauce while it’s cooking it blows the other away.
Listening to Chef John is always such a joy.. Chef John out there killing it..
I knew he’d get around to covering this dish and I’m so glad he did.
I tried your way, even if I had the wrong kind of tomatoes and a way smaller pan, it came out wonderful. Been following your channel for over 5 years. I'm a big fan
Looks like a real flavor bomb. My wife will likely steer clear because of the pepper flakes so I’ll make it for myself and add some shrimp to make a sort of fra diavolo. Mouth is watering just thinking about it. Great recipe and demo……”as always”
I love how simple and straightforward your recipe videos are every time! Even my dog loves watching your recipe videos 😄
just wanted to say thanks for making cooking fun. I first found you by searching for apple rose tarts or something like that not exactly sure what the name of them are called. I watched several videos on the topic, but when I watched yours I was hooked.. I just love the way your humor makes cooking fun and ends up very delicious. Not to mention if you don't get it right you won't go to jail for it. lol. I've since tried several of your dishes and was never disapointed in the taste and flavor. So thank you from someone who doesn't like to cook for makeing cooking look like fun and egar to try new things.
I listen to your videos because I like your voice, haha. I'm going to try this recipe with bow tie and rotini pasta!
I like the concept of burning a dish, over and over and over again, then eventually serving it up
I can burn a dish with the best of chefs!
Hey Chef John! Thank you for the video and recipe! I made this last night and it was AMAZING!!! I used Rao's spaghetti, a can of Aldi's crushed tomatoes, 5 cloves of garlic from the freezer, a tablespoon of garlic-pepper salt and less pepper flakes. I've not had such good spaghetti anywhere. I recommend this spaghetti recipe to everyone who loves spicy pasta. Of course, using your recipe is a must! It's easy and delicious! Thank you again! 😊💖🙏
Made it again today and it's still fantastic!! ❤
The cooking is good and the voice over is so soothing. Nice content to watch and relax with.
I just saw another guy doing this on YT. I must try this dish now. I can taste that deep flavor through the screen.
This is the perfect Valentine's Day meal. Like a bloody valentine. Love Hurts, right?! Thank you.
I made this using whole grain spaghetti, green peppers, sweet onions, and sliced beef. It turned out really good, it browned all the way through. I don't know if the browning was due to the whole grain pasta or the sugar from the onions. There were crunchy/burned bits from the bottom of the pan. I took a little bit of it and used it as an omelet filling. I liked it so much, I bought a square frying pan with higher sides to keep from making such a mess. I took ground beef/andouille sausage, peppers/onions/garlic/tomatoes, cooked it and then put that into a blender, and then used that as the cooking liquid. It takes a long time to cook, but is well worth it.
2:49 - As an italian myself, I can confirm about the pasta breaking part, but I consider socks and sandals to be arguably worse.
Well this is definitely a new one. My family tells me I have become a much better cook since NDE watching chef John. 👍 I appreciate that most of these recipes are very reasonably priced. ❤️ u maaaan!
Well thank you for making a recipe from my country! Actually we use an iron pan so that spaghetti are better burnt 🔥 Greetings from Italy! 😄🤌🤌🤌🇮🇹🇮🇹🇮🇹
Maria Laura, are you from Puglia? Not everyone knows the trick with the iron pan.
@@vincenzoromanelli5650 Hi there! No I'm from Rome, but I'm a "buona forchetta" 🤣🤣🤣 and I love food from Puglia! 👍
I'm from Benevento, nice to meet you
@@vincenzoromanelli5650 Nice to meet you too, witch! 🧹🧙♀️ 🤣🤣🤣🤣🤣
@@marialaura9671 Just a correction, Vincenzo is my husband, his account, my name is Adele. Allora sai delle famigerate streghe di Benevento?!
his videos are so calming 😭
made this last night. AMAZING. only thing i added was i fried some chorizo for flatbread in the pan i made the spaghetti in.
This dish was invented in my hometown of Bari, in Puglia. Check it out! We have many otehr flavorful cuisine like orecchiete con cime di rapa, polpo con la cipollo and many more
Wow, that spaghetti looks AMAZING. I'm going to try this technique with rice noodles the next time I make General Tso's chicken. I've always wondered how people get crunchy noodles!
I made this for dinner last night and it's now my favorite spaghetti dish. This recipe smells so great when simmering on the stove. The combination of the chilli flakes and sauce are delicious. Thank you Chef John for yet another great recipe 🍝😊
I was just thinking about what to make for dinner tonight but I still need to go to the store. Good thing I have all these ingredients! Assassin Pasta tonight and grocery shopping tomorrow! 😊
I immensely enjoy your cooking advices and recipes Chef John.
I am so excited to try this! Never even imagined cooking pasta like this! Thank you for being such an incredible culinary teacher through the interwebs! 💜💜💜💜💜
Had this twice last summer in Bari, Italy, the home of this dish. Fantastic. Made it three times since returning home. Favorite pasta dish
Used to make this as a very dry side dish at Villa Giula in Park Slope Brooklyn NY USA. We used pre cooked pasta to save time for the customer.
This version starting with dry pasta is outstanding and carries much more flavor forward. Adding a few anchovies to the oil/redpepper stage will elevate your dish.
For the gluten-free crowd: Don't use this on GF noodles (not pasta by a long shot). The noodles (not pasta) cannot handle the number of flips as you concentrate and 'char' the sauce. By the time the noodles (not pasta) are cooked....they have been split and broken into a stage just above paste (also not pasta).
If using real semolina pasta, be sure to add a healthy sprinkle of Parmesan and minced parsley just before serving.
For making this into a main, toss with pan-fried chicken or shrimps and serve with a spring greens salad with cucumber, roasted red peppers, and artichoke hearts under a glaze of olive oil and balsamic vinegar.
UPDATE: For the gluten free crowd....you CAN use this technique with Barilla GF Penne. The penne is thicker and already in small pieces so you can't break it during the flipping stage. The penne is nice cuz you get the outside char, but some sweet sauce still hides inside.
Oh Yeah, Thank You for sharing! Wonderful suggestions! Adding a few anchovies should elevate that sauce indeed! Pro tips! oh my! 💯❤🔥
Thanks for the tips, much appreciated!
I have been searching for a while now for a video that shows how perfectly to make spaghetti al assassina, thanks 🙏🏻
I choose to believe the real story behind this is that the infamous assassin Alfredo was under suspicion for a recent killing and had to take to the hills in such a hurry that he could only throw some pasta and a frying pan into his knapsack. On the way to the safety of the mountains, he stole some tomatoes and peppers for sustenance. After a few days of crunching on dry pasta and slurping raw tomatoes, he risked making a low, discreet fire. Delirious with hunger and not wishing to squander the water in his waterskin, he mashed tomatoes in the pan and tossed in the pasta, counting on the water from the tomatoes to eventually cook the pasta somewhat. As the water evaporated, he added another tomato, then another, then a pepper by accident, and nodded off. His nose alerted him that the food was burning, so he stirred it and tasted it, and noticed that the pasta was softened a bit. After another tomato and a stir, he once again fell asleep. When he awoke, his fire was out and his food was a cold and chewy mass, but it was the last of his food and this was camp, so he ate it. To his suprise, the burned sugar from the tomatoes had wonderfully carmelized as the fire died out and miraculously achieved a deep golden black color. It was so borderline acceptable that he survived, albeit a bit shaken by the experience, despite his history of coolly dispatching humans for money. Considering himself to have pushed his luck one too many times, upon rejoining society, he repented and became a man of peace, explored the culinary arts, and shared life-giving food instead of dealing death. He eventually made a video explaining the recipe named after his former identity to unsuspecting suburbanites with a disappointingly innocuous cover story, so that they would never know that the fancy name belied an origin in a camp cooking accident, nor the truth of his violent past.
No way is this the same Alfredo behind Chicken Alfredo and Fettuccine Alfredo??
This might be the best comment on TH-cam ever.
👏 👏 👏 👏
Truly fabulous story!
Lovely story, thanks! It's true, there's delicious dishes that were created by mistake, absentmindness ..
This is one of the best spaghetti recipes I have seen! Awesome I'll for sure add this to my favorites and make it when in need! 🤤Thanks Food Wishes!
I'd never heard of this spaghetti preparation before and can't wait to try it!
I simply love this dish. Thanks chef John..!
Absolutely BAD ASS! I thought, I had made it all, I was wrong. Now, the only thing, the only alteration I’d make to this is Anchovies. I believe, it would absolutely kick this over the top and? This made the list for dinner this week…
Anchovies? Just say “ NO!”
@@e.conboy4286 lol… I get it. However, as a base, they add a subtle layer of flavor most/all don’t notice the source. They are, very relevant.
I made a modified version of this with Penne and WOW is it one of the best pasta's I've ever had. Easy to make, simple ingredients, strong flavor, absolutely making this again!
Whether the story behind the name is true or not, reminded me of my father. He was off the boat Sicilian and while teaching me to cook this or that dish he would always warn me not to put too much of a given ingredient by saying "you don't want to kill'em". So I could easily picture an Italian guy saying that 😂
That's not how it got its name!! It's named assassins pasta because you have to wait like an assassin until the pasta is just right before turning it over, too long and its burnt, too quick and you get no 'charred' bits
@@annother3350 I think it's because it has the dark red color of blood
That's awesome! love from Italian Switzerland
@@gabrielboi3465 Pasta Grammar channel covered it one day - its all about having the timing of an assassin
Love ya chef ❤
Been watching ya since i was like 10 years old, and any time your videos show up in my feed it's always a good time :)
You are the Alfred Molina of your Spaghetti all'Assassina.
I'm a bit of a scientist myself.
@@DahVoozel Wrong Spider-Man villain
@@pewp325 don't worry he'll try to do better.
Hello Peter.
Just had this in Bari. It was the dry variant and was so intense. Came home looking for a recipe and found you again, Chef John. Amazing
Made it last night. Husband said it's his new favorite pasta! Bonus, whole family agreed. Usually we have at least one hold-out.
Another strong video from chef John ...thx!
I saw it on Vincenzo’s Plate too! 😜
Yours looks amazing though!
I made it with Aleppo pepper!
I crushed on you when you said, "Aleppo pepper."
vincenzo is a charlatan, chef john is 100 times the chef/cook that vincenzo is. Chef john is about good food, good times, vicenzo is about being a pretentious cuck.
@@Lesevesel I have a girlfriend. I am not allowed to have someone having a crush on me… 😜
en.m.wikipedia.org/wiki/Aleppo_pepper
@@grosuciprian Hey… you misspelled Italian… 😂
@@elhuracan9333 🤣
I just made this for the misses and I. Absolutely fantastic. Two thumbs up, sir
Considering the origin of the word assassin, purists are probably complaining that you’re using the wrong sort of herb entirely.
Today I learned...
"Hash smoker"
Chef John, ive watched your recipes for probably more than 6 years. But watching this i Wonder If anyone ever told you, your voice is so soothing and clear, did you ever read audiobooks? Has anyone ever asked you this before? I cant be the First one.. and i need to try this recipe
You really killed this one John!
I have never heard of this recipe but can not wait to try it!! I am not a sauce person so this without the extra sauce will be perfect - love a new recipe from Chef John!
Hi ! As an Italian, I can tell you that it is a specialty of southern Italy, of the city of Bari, in the region of Puglia.
Having had the joy of living in ITALY for two years... Your remark about Soaks and Sandals really hit the FUNNY BONE... It's not just a male thing over there... Although the ladies go for a little lace or bright colors on theirs...
It's been almost 28 years when I lived there almost forgot about this version of Spaghetti. My Husbands Favorite was SPAGHETTI VONGOLI..
or Spaghetti with Mussels and Garlic..
DAMN I miss those days.. The people as Warm and Friendly as the climet and the food... Well FROM THIS recipe... You've Nailed it.
THANKS
Chef john, ill admit, ive been a strict critic of your content over the years, being a restaurant chef, with whatever ego or machismo goes along with that. ill admit as much.
But you really took alla assassina to its peak on this. I watced michelin starred grandmasta chefs attempting and burning the shit out of this dish, and youre the only one ive seen who understands the science behind the black. I think, honestly, you should open an alla assassina cart. Youd make millions.
love this channel it's so fun to listen to chef John
Okay ... I'm making this one this weekend! Wow! Thanks, Chef John.
This looks so yummy !😋
I made it immediatly since I had some leftover pizza sauce. The caramalized bits of tomato sauce turned out great. I did not have parsley, but topped it with some lemon zest to bring some freshness. I would definitely recommend this recipe!
I’m pretty sure Tony Soprano wore socks an sandals all the time 😂
Great recipe , indeed a unique pasta dish. I will try this very soon. I am a very newcomer to cooking after a lifetime of enjoying other people's food creations. Actually I discovered that I love cooking, it is more than food, it is a way of relaxing and having the satisfaction of doing something personal for the people I care about. I am not sure that they enjoy it as much as I do making it...
The chef has a perfect delivery (reminds me of Groucho Marx) including the settle but "killer" sense of humor "peppered" with touches of sarcasm and irony. So indeed, I "enjoy" the whole ... enchilada. Thanks.
Wow, never expected to see such an obscure/esoteric dish featured on your channel, BUT... can't wait to give it a shot.
It's no longer obscure. It's quite popular on tiktok
@@thenewandrei4o94 Props for actually admitting that you're a tiktok adherent. Not everyone would be willing to do that...
I tried this today and we loved it! Amazing way to cook pasta. Thanks Chef John!
I already got to know this from Adam Raguseas recipe a couple months ago and have been making this pretty much once a week since then, it's my wife's birthday today and when I asked her what she wanted out of every possible meal she said "The fried spaghetti!", it really _is_ that good. Amazing what you can do with basically nothing but pasta and tomatoes, just done a bit differently.
My great great grandmother's neighbor or friend who was Italian called this pasta " spaghetti". They all loved this pasta he would make. When my grandma was young she would call it what he called it and did not know it was a slur. BTW He would make pork chops in the same sauce also which would also require the char to be complete.
Ive made this dish for family and friends a few times. Always a hit. Started doing this technique with Mac n cheese too. Really good
*some people asked me how to do it with Mac n cheese… so here ya go
Toast the Mac in butter and keep basting it with water or stock of your choice. Once burnt and cooked ad a bit more water and butter and choice of cheeses and other ingredients . Season to taste. I like to use a mushroom broth, ad fried mushrooms, but of onion bit of garlic. Cheeses are aged cheddar, mozzarella and parm. Damn good with a seafood broth and some garlic shrimp too.
Ooooh?
Ohh interesting!!!
I NEED details!😮
how?
Details
You murdered it, Vincenzo's channel actually did the more authentic one, it should never be soupy but spaghetti should have slight crisp.
Hmmm, very interesting recipe! It’s essentially a “Spaghetti Risotto” 🍝 I would NEVER think to char pasta noddles.
Exactly. I’m surprised it’s even possible.
As I’m looking for vegetarian dishes to serve vegetabales… I mean friends who don’t eat meats… I’ll certainly try this dish!
Or maybe even Spaghetti paella. Pasta socarrat!
As usual, Chef John you're killin' us again with this must-try dish. I cook long pasta in an oval shape Dutch oven which allows for more starch and less water than using a tall stock pot. I cook Pasta Aglio e Olio that way and will definitely try assassin's spaghetti the same way, only with bucatini.
Finally a new (for me) take on pasta preparation. It's awesome you can have a dry dish with full sauce flavor infused in it. It reminds me of the risotto technique.
I am just worried about overcooking it. When you said, after several additions of the broth, that you aim for al dente, I was thinking that the pasta must be overdone by that point. Even explaining this technique takes twice as long as boiling in water.
I guess you want a high quality dry pasta, which takes longer to cook in general (according to some).
Thank you for a new door opened, chef John!
This quickly became my favorite pasta recipe, to the point that i make it every week, thank you chef john!
This looks so delicious!
I've never heard of this and then Vincenzo releases an Assassina video on Sunday, and now this channel
You are the Ezio Auditore of your spaghetti amore
FINALLY an AC ref in the comments section. Took me forever to find one smfh.
This recipe is incredible. Thank you Chef John. Simple to make and such incredible and complex flavors from just 4 basic ingredients. It is truly addictive! I have become a Spaghetti All'Assassina junkie.
WOW no love for the ketchup hotdog?
I thought I knew you after all this time Chef John.
I thought that was only unacceptable in Chicago. Not America in general.
@@jimmyjojoshabadoojr Even in chiCongo no one cares except the remaining food snobs.
everyone I know puts ketchup on hotdogs. I hate mustard so there is not much else I can put on it besides cheese unless I have some kind of meat sauce to put on it.
I don’t care what you have going on in your life. Stop what you’re doing and make this dish! Sooo amazing! 😋